RIPE MANGO CURRY / MAVINA HANNINA GOJJU
Spicy , tangy, slightly sweetish .. Udupi Mangalore / Malenadu special ” Mavina Hannina Gojju / Ripe Mango Curry
Ingredients
- 8-10 nos Wild Ripe Mango, ( small sour Variety )
- or
- 2-3 nos Regular Sour Mango
- 4 - 5 nos Green Chilli, ( your preference )
- small lemon size Jaggery
- Salt to taste
- a pinch of Lemon salt or Tamrinnd Pulp, optional
To Temper
- 3-4 tsps Coconut Oil
- 1 tsp Mustard
- a pinch of Hing /Asafoetida
- few Curry Leaves
- 1/4 tsp Haldi, – broken
- 1/4 -1/2 tsp Red Chilli Powder
Instructions
- Wash wild mangoes . The mangoes should be ripe and sour.Using a knife remove its tip & lightly make 2-3 vertical cuts on mango . To a pan , add 2-3 cups of water, tsp salt and cook around 6-7 mins .
- Cook until mangoes are soft and cooked through. When the color of the peel changes its color , you know they’re cooked.
- Once the mangoes are cool, peel them. Separate skin and pulp. You’ll be able to peel the mango easily using your fingers.Put the peel inside the water used for cooking .Nicely squeeze the peel in water to extract any mango pulp sticking to it. Later discard the peel. Add the whole mango. Squeeze and extract the pulp .
- Add green chilli .Using your hands nicely crush chilli. This method will yield you tastiest gojju .If you are not OK with crushing chillies , you can just add chopped chilli( but i would recommend crushing ) Add salt and jaggery. Mix well .
- Don’t discard the mango seeds. It can be dipped into the gojju and eaten ( read it as licked ) to the hearts content. Taste test and check the consistency . Add water to get desired consistency . This gojju will be medium consistency and little spicy , tangy and sweetish . So adjust everything accordingly .
- Taste test and check the consistency . Add water to get desired consistency . This gojju will be medium consistency and little spicy , tangy and sweetish . So adjust everything accordingly .
- And now is the final .. most important step which makes the dish absolute fingerlicking.. that’s a very good tempering . Take a small pan . Add coconut oil . Once hot add mustard seeds. When they spultter , add big pinch hing and curry leaves. Add haldi and red chilli powder .
- Immediately pour it on gojju . Mix everything well . close a lid and allow it to sit for 10 mins. Relish yummy tangy spicy little sweetish mango gojju as a side dish with steamed rice / dosa/ chapathi .